One Pan Chicken & Pineapple Tacos Recipe
Delicious and easy one pan chicken and pineapple tacos featuring tender marinated chicken thighs, sweet pineapple chunks, and a smoky chipotle-honey marinade, served with fresh avocado, shallots, and cilantro for a vibrant, flavorful taco dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 tacos 1x
- Category: Dinner
- Method: Roasting
- Cuisine: Mexican-inspired
- Diet: Halal
Ingredients
Scale
Chicken Marinade
- 4 skinless boneless chicken thighs, roughly chopped
- 2 tbsp chipotle paste
- 2 tbsp runny honey
- 1 1/2 tsp tomato puree
- 1 tsp salt
- 2 large garlic cloves, crushed
Additional Ingredients
- 200g fresh pineapple chunks
- 1 small shallot, peeled and finely chopped
- Juice of 1 lime, plus extra wedges for serving
- Small handful fresh coriander, roughly chopped
- 1 ripe avocado, cubed
- 8 small corn or flour tortillas
Instructions
- Prepare the Marinade: In a medium bowl, whisk together chipotle paste, runny honey, tomato puree, salt, lime juice, and crushed garlic cloves. Mix well until fully combined.
- Marinate the Chicken: Add the roughly chopped chicken thighs to the marinade and toss until the pieces are well coated. Set aside to marinate while the oven heats up.
- Preheat the Oven: Heat the oven to 200°C (392°F) and prepare a baking tray.
- Roast Chicken and Pineapple: Spread the marinated chicken evenly across the baking tray, then scatter the fresh pineapple chunks over the top. Roast in the oven for 30 minutes or until the chicken is cooked through and slightly caramelized.
- Prepare Taco Toppings: While the chicken roasts, peel and finely chop the shallot, cube the avocado, and if using corn tortillas, lightly char them in a hot frying pan or on a hot surface such as an AGA plate.
- Combine and Serve: Remove the baking tray from the oven and squeeze the juice of an additional lime over the chicken and pineapple. Toss everything together gently with the chopped shallot. Sprinkle with fresh coriander and serve alongside the cubed avocado and warmed tortillas.
Notes
- For a spicier kick, add extra chipotle paste or a dash of hot sauce to the marinade.
- Flour tortillas create softer tacos, while corn tortillas offer an authentic, slightly firmer texture.
- Leftover chicken and pineapple can be stored in an airtight container in the refrigerator for up to 2 days.
- To make this recipe gluten free, ensure tortillas are corn-based and check that all sauces are gluten free.
- If fresh pineapple is not available, canned pineapple chunks drained well can be used as a substitute.
Nutrition
- Serving Size: 2 tacos
- Calories: 420 kcal
- Sugar: 15 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg
Keywords: chicken tacos, pineapple tacos, chipotle chicken, one pan meal, easy dinner, taco recipe, Mexican inspired, weeknight dinner
